Creamy Dreamy Potato Mushroom Soup

Veggie

with Peas, Thyme & Ciabatta Croutons

15 min

Difficulty: 2/3

Creamy comfort in a bowl. That’s what our chefs are going for here. Any chilly night of the week this soup of sauteed earthy cremini mushrooms, potatoes, onion, carrots, peas and celery in a thick creamy base, seasoned with rosemary and thyme and topped with crisp ciabatta croutons will warm you inside and out. A classic cold weather vegetarian dinner, lunch, or brunch idea.

Allergens

Wheat

Milk

Soy

Utensils

Large Pot

Peeler

Tags

Veggie

Fall

Winter

Dinners

Ingredients

Dried Rosemary

1 teaspoon

Ciabatta

1 unit

Carrots

6 ounce

Potatoes

16 ounce

Onion

1 unit

Peas

4 ounce

Cream Cheese

2 tablespoon

Cream Sauce Base

4 ounce

Dried Thyme

1 teaspoon

Garlic

2 clove

Cremini Mushrooms

4 ounce

Mushroom Stock Concentrate

2 unit

Celery

2.5 ounce

Black Pepper

teaspoon (tsp)

Salt

2 teaspoon (tsp)

Cooking Oil

3 teaspoon (tsp)

Butter

1 tablespoon (tbsp)

Olive Oil

1 teaspoon (tsp)

Preparation

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Halve, peel, and finely chop onion. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim, peel, and halve carrots lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Peel and mince or grate garlic.

Add peas, stock concentrates, ½ tsp salt (1 tsp for 4 servings), and 2½ cups water (4½ cups for 4) to pot with veggies. Cover and bring to a boil, then reduce to a low simmer. Cook until potatoes are fork-tender, 10-12 minutes.

Divide soup between bowls. Top each bowl with a few croutons and serve. TIP: Don’t add all the croutons just yet! Add as you eat to keep them nice and crispy.